Creamy Wild Rice USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Wild rice is harvested in northern Minnesota on the Ojibwa lands, where it grows naturally in the waterways. This form of wild rice has been an essential component of the Native American diet for many generations. The prepared product is soft and plump and has a nutty flavor.
CACFP CREDITING INFORMATION
¾ cup provides 1½ oz equivalent meat, ⅛ cup vegetable, and ¾ oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
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Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes

Ingredients
 

  • ⅓ cup Wild rice, uncooked
  • 1 cup Brown rice, uncooked
  • 1½ cups Water
  • 13 oz Turkey, ground, fresh or frozen
  • 1 cup Onions, fresh, ¼" diced
  • 1 cup Celery, fresh, ¼" diced
  • 1 cup Cream of mushroom soup, condensed
  • ¾ cup Milk, non-fat (skim)
  • 1 Tbsp Garlic powder
  • 1 tsp Pepper, black, ground
  • - - Nonstick cooking spray

Quantity
 

  • ⅓ cup Wild rice, uncooked
  • 1 cup Brown rice, uncooked
  • 1½ cups Water
  • 13 oz Turkey, ground, fresh or frozen
  • 1 cup Onions, fresh, ¼" diced
  • 1 cup Celery, fresh, ¼" diced
  • 1 cup Cream of mushroom soup, condensed
  • ¾ cup Milk, non-fat (skim)
  • 1 Tbsp Garlic powder
  • 1 tsp Pepper, black, ground
  • - - Nonstick cooking spray

Ingredients
 

  • ⅓ cup Wild rice, uncooked
  • 1 cup Brown rice, uncooked
  • 1½ cups Water
  • 13 oz Turkey, ground, fresh or frozen
  • 1 cup Onions, fresh, ¼" diced
  • 1 cup Celery, fresh, ¼" diced
  • 1 cup Cream of mushroom soup, condensed
  • ¾ cup Milk, non-fat (skim)
  • 1 Tbsp Garlic powder
  • 1 tsp Pepper, black, ground
  • - - Nonstick cooking spray

Quantity
 

  • ⅓ cup Wild rice, uncooked
  • 1 cup Brown rice, uncooked
  • 1½ cups Water
  • 13 oz Turkey, ground, fresh or frozen
  • 1 cup Onions, fresh, ¼" diced
  • 1 cup Celery, fresh, ¼" diced
  • 1 cup Cream of mushroom soup, condensed
  • ¾ cup Milk, non-fat (skim)
  • 1 Tbsp Garlic powder
  • 1 tsp Pepper, black, ground
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • ⅓ cup Wild rice, uncooked
  • 1 cup Brown rice, uncooked
  • 1½ cups Water
  • 13 oz Turkey, ground, fresh or frozen
  • 1 cup Onions, fresh, ¼" diced
  • 1 cup Celery, fresh, ¼" diced
  • 1 cup Cream of mushroom soup, condensed
  • ¾ cup Milk, non-fat (skim)
  • 1 Tbsp Garlic powder
  • 1 tsp Pepper, black, ground
  • - - Nonstick cooking spray

Quantity
 

  • ⅓ cup Wild rice, uncooked
  • 1 cup Brown rice, uncooked
  • 1½ cups Water
  • 13 oz Turkey, ground, fresh or frozen
  • 1 cup Onions, fresh, ¼" diced
  • 1 cup Celery, fresh, ¼" diced
  • 1 cup Cream of mushroom soup, condensed
  • ¾ cup Milk, non-fat (skim)
  • 1 Tbsp Garlic powder
  • 1 tsp Pepper, black, ground
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • ⅓ cup Wild rice, uncooked
  • 1 cup Brown rice, uncooked
  • 1½ cups Water
  • 13 oz Turkey, ground, fresh or frozen
  • 1 cup Onions, fresh, ¼" diced
  • 1 cup Celery, fresh, ¼" diced
  • 1 cup Cream of mushroom soup, condensed
  • ¾ cup Milk, non-fat (skim)
  • 1 Tbsp Garlic powder
  • 1 tsp Pepper, black, ground
  • - - Nonstick cooking spray

Quantity
 

  • ⅓ cup Wild rice, uncooked
  • 1 cup Brown rice, uncooked
  • 1½ cups Water
  • 13 oz Turkey, ground, fresh or frozen
  • 1 cup Onions, fresh, ¼" diced
  • 1 cup Celery, fresh, ¼" diced
  • 1 cup Cream of mushroom soup, condensed
  • ¾ cup Milk, non-fat (skim)
  • 1 Tbsp Garlic powder
  • 1 tsp Pepper, black, ground
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • ⅓ cup Wild rice, uncooked
  • 1 cup Brown rice, uncooked
  • 1½ cups Water
  • 13 oz Turkey, ground, fresh or frozen
  • 1 cup Onions, fresh, ¼" diced
  • 1 cup Celery, fresh, ¼" diced
  • 1 cup Cream of mushroom soup, condensed
  • ¾ cup Milk, non-fat (skim)
  • 1 Tbsp Garlic powder
  • 1 tsp Pepper, black, ground
  • - - Nonstick cooking spray

Quantity
 

  • ⅓ cup Wild rice, uncooked
  • 1 cup Brown rice, uncooked
  • 1½ cups Water
  • 13 oz Turkey, ground, fresh or frozen
  • 1 cup Onions, fresh, ¼" diced
  • 1 cup Celery, fresh, ¼" diced
  • 1 cup Cream of mushroom soup, condensed
  • ¾ cup Milk, non-fat (skim)
  • 1 Tbsp Garlic powder
  • 1 tsp Pepper, black, ground
  • - - Nonstick cooking spray
*See Marketing Guide

Instructions
 

  • Preheat oven to 350 °F.
  • Combine wild rice, brown rice, and water in a small stockpot. Stir once.
  • Heat on medium–high heat to a rolling boil. Cover, and reduce heat to medium. Cook until water is absorbed, about 15–20 minutes. Fluff the rice gently with a fork, and set aside.
  • Place a medium skillet on medium–high heat.
  • Brown ground turkey. Add onion and celery. Continue cooking on medium heat until onions and celery are soft, 5–7 minutes, and the internal temperature of the meat reaches 165 °F or higher for at least 15 seconds. Drain.
  • Stir in rice and remaining ingredients. Bring to a boil. Remove from heat.
  • Lightly coat a medium baking dish (8" x 8") with nonstick cooking spray.
  • Spread mixture evenly into baking dish. Cover with foil. Bake for 30 minutes or until liquid has absorbed and dish is creamy.
  • Serve ¾ cup.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Creamy Wild Rice USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ¾ cup
Calories
214
Total Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
40
mg
13
%
Sodium
 
317
mg
14
%
Total Carbohydrate
 
23
g
8
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
3
g
3
%
Protein
 
16
g
32
%
Calcium
 
72
mg
7
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
For optimal browning and taste: 1) Do not rinse ground meat. 2) Do not crowd ground meat. Crowding may cause the juices to pool around the meat. Pooling causes the juices to steam the meat rather than brown it, making it less flavorful.
Variations
Cook rice the day before, and cool in the refrigerator.
Critical Control Point: Cool to 40 °F or lower within 4 hours.
If ground turkey is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Store raw ground turkey at 40 °F or lower.
Yield / Volume